Food additive databasethickener / stabilizerChecked 2026-10-02

Methyl Cellulose メチルセルロース

Designated additivePermitted in the EU (E461)

Purpose: thickener / stabilizer
On the label: “増粘剤（メチルセルロース）” (thickener (methylcellulose)), “安定剤（メチルセルロース）” (stabilizer (methylcellulose)), “糊料（メチルセルロース）” (thickener, norizai (methylcellulose))
Name in the List of Designated Additives: メチルセルロース (No. 418)

In Japan

A substance made by methylating cellulose, a thickening stabilizer that adds thickness and helps food keep its shape.
No individual standards for use are listed in the list of standards for use.
It is given as an example of the additives for which the purpose name must be written alongside when used as a thickener, stabilizer, gelling agent or thickening agent (norizai).

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

It is on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II) as E461.

When it is labeled under a shared name

Methyl Cellulose may be declared on the label in the same way as “増粘剤・安定剤・ゲル化剤”. See Thickener / stabilizer / gelling agent for details.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as thickener / stabilizer

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